Yesterday after reading extensively about what method to use on St. Louis style pork spare ribs, I put a light amount of deli mustard and rubbed them with some store bought rub. I did not do the 321 method and instead let them go for about 6 hrs or so. I spritzed them every hour with 50/50 solution of beer and applejuice
I blame the beer and a terrible knife on the cutting job
I blame the beer and a terrible knife on the cutting job